Italian-Style Marinated Carrot Salad 6.000

James M. Thresher for The Washington Post; Tableware From Crate & Barrel

Nourish Jun 10, 2009

This Italian twist on carrot salad uses almost no fat and just a few ingredients, yet it is deliciously flavorful and has a wonderful texture.

The work is all in the vegetable preparation. I'm calling for the carrots to be cut into matchsticks here, but any size will do. Just make sure to steam the carrots a little longer if your pieces are on the plump side. Once you've got the carrots cut, this is so easy to make. Its flavor improves with a day's rest in the fridge. It's also beautiful, so all you need is a simple white bowl for serving.

Fresh herbs may be used, but I prefer to use dried, because fresh herbs tend to darken when the salad marinates overnight.

Make Ahead: The salad needs to be assembled and refrigerated overnight so the flavors have a chance to meld.

Servings: 6
  • 1 pound carrots, peeled and cut into 2- to 3-inch-long matchsticks
  • 1 or 2 teaspoons dried italian herbs (oregano, basil, rosemary and/or thyme; may substitute 2 tablespoons fresh herbs, finely chopped)
  • 1 teaspoon olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • Freshly ground black pepper (optional)


Steam the carrots until they are just tender to the bite but still retain their shape, about 3 minutes for 1/4-inch-thick matchsticks. Do this in batches so the carrots cook evenly. As each batch is done, turn out onto a shallow baking pan, spreading the carrots out to cool slightly.

Combine the herbs to taste, the oil, vinegar, salt, sugar and the pepper, if using, in a large bowl.

Transfer the still-warm carrots to the bowl; toss to combine and coat evenly. Cover and refrigerate the salad overnight. Before serving, toss the salad again. Serve at room temperature.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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